Copycat Parker's – Original Pull Me Cake Recipe

<ul class="ingredients-main-list"> <li class="ingredients-single-item">For the cake:</li> <li class="ingredients-single-item">250g all-purpose flour</li> <li class="ingredients-single-item">80g cocoa powder</li> <li class="ingredients-single-item">2 tsp baking powder</li> <li class="ingredients-single-item">1 tsp baking soda</li> <li class="ingredients-single-item">1/2 tsp salt</li> <li class="ingredients-single-item">220g granulated sugar</li> <li class="ingredients-single-item">220g light brown sugar</li> <li class="ingredients-single-item">120ml vegetable oil</li> <li class="ingredients-single-item">2 large eggs, room temperature</li> <li class="ingredients-single-item">2 tsp vanilla extract</li> <li class="ingredients-single-item">240ml buttermilk, room temperature</li> <li class="ingredients-single-item">240ml hot coffee (or hot water)</li> <li class="ingredients-single-item">For the ganache filling and coating:</li> <li class="ingredients-single-item">500g dark chocolate (55-70% cocoa), finely chopped</li> <li class="ingredients-single-item">500ml heavy cream</li> <li class="ingredients-single-item">50g unsalted butter, room temperature</li> <li class="ingredients-single-item">For the chocolate disk:</li> <li class="ingredients-single-item">150g dark chocolate, finely chopped</li> <li class="ingredients-single-item">1 tbsp vegetable oil</li> <li class="ingredients-single-item">For the drip ganache:</li> <li class="ingredients-single-item">100g dark chocolate, finely chopped</li> <li class="ingredients-single-item">100ml heavy cream</li> <li class="ingredients-single-item">25g glucose syrup (or corn syrup)</li> </ul>

<ul class="equipment-main-list"> <li class="equipment-single-item">Three 20cm (8-inch) round cake pans</li> <li class="equipment-single-item">Acetate sheet or baking parchment</li> <li class="equipment-single-item">Offset spatula</li> <li class="equipment-single-item">Cake turntable (optional but helpful)</li> <li class="equipment-single-item">Food thermometer</li> <li class="equipment-single-item">Piping bag</li> </ul>

<ol class="no-list-style"> <li class="MethodStepper"> <h4 class="step-title">Step 1</h4> Preheat your oven to 175°C (350°F). Grease and line three 20cm (8-inch) round cake pans with parchment paper. This ensures your cakes will release easily after baking. </li> <li class="MethodStepper"> <h4 class="step-title">Step 2</h4> In a large bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Sifting these dry ingredients will help eliminate any lumps, particularly in the cocoa powder, leading to a smoother cake batter. </li> <li class="MethodStepper"> <h4 class="step-title">Step 3</h4> In a separate bowl, beat together the granulated sugar, brown sugar, and vegetable oil until well combined. The brown sugar adds moisture and a deeper flavor dimension to the cake. Add the eggs one at a time, beating well after each addition to incorporate air into the batter. Stir in the vanilla extract. </li> <li class="MethodStepper"> <h4 class="step-title">Step 4</h4> Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients (three additions of dry, two of buttermilk). Mix just until combined - overmixing will develop gluten and result in a tougher cake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 5</h4> Carefully stir in the hot coffee. The heat activates the baking soda, while the coffee enhances the chocolate flavor without making the cake taste like coffee. Your batter will be quite thin - this is normal and creates a wonderfully moist cake. </li> <li class="MethodStepper"> <h4 class="step-title">Step 6</h4> Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs (but no wet batter). The cakes will spring back slightly when gently pressed in the center when done. </li> <li class="MethodStepper"> <h4 class="step-title">Step 7</h4> Allow the cakes to cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely. For the best texture and ease of handling, wrap each cake layer in plastic wrap once barely warm and refrigerate for at least 2 hours or overnight. Cold cakes are much easier to work with and slice. </li> <li class="MethodStepper"> <h4 class="step-title">Step 8</h4> For the ganache filling and coating, place the chopped chocolate in a large heatproof bowl. Heat the cream in a saucepan just until it begins to simmer around the edges (do not boil). Pour the hot cream over the chocolate and let it sit undisturbed for 2 minutes to allow the chocolate to melt. Gently stir until smooth and glossy. Add the softened butter and stir until fully incorporated. The butter adds shine and stability to the ganache. </li> <li class="MethodStepper"> <h4 class="step-title">Step 9</h4> Allow the ganache to cool at room temperature, stirring occasionally, until it reaches a spreadable consistency (like peanut butter). This usually takes 1-2 hours depending on the room temperature. You can refrigerate to speed up the process, but check and stir every 5-10 minutes to ensure even cooling. </li> <li class="MethodStepper"> <h4 class="step-title">Step 10</h4> Level your cake layers if necessary by trimming the domed tops with a serrated knife. Place the first cake layer on your serving plate or cake board. Spread about 1/4 of the ganache evenly over the cake, leaving a small border around the edge (as the weight of the upper layers will push the filling outward). </li> <li class="MethodStepper"> <h4 class="step-title">Step 11</h4> Add the second cake layer and repeat with another 1/4 of the ganache. Top with the final cake layer, bottom side up for a flat top. Apply a thin crumb coat of ganache over the entire cake and refrigerate for 20 minutes to set. This initial thin layer seals in crumbs for a smoother final coat. </li> <li class="MethodStepper"> <h4 class="step-title">Step 12</h4> Apply the remaining ganache as your final coat, using an offset spatula to create a smooth finish. Return the cake to the refrigerator while you prepare the chocolate disk and drip ganache. </li> <li class="MethodStepper"> <h4 class="step-title">Step 13</h4> For the chocolate disk, melt the chocolate and vegetable oil in a heatproof bowl over simmering water (or in short bursts in the microwave). The oil helps create a thinner consistency that will set into a flexible disk that won't crack when pulled. Trace a circle on parchment paper or acetate sheet slightly larger than your cake. Turn the paper over and pour the melted chocolate within your traced circle, spreading it thinly with an offset spatula. </li> <li class="MethodStepper"> <h4 class="step-title">Step 14</h4> Allow the disk to partially set at room temperature until it's firm but still pliable (about 10-15 minutes). Gently lift and drape it over the top of your chilled cake, chocolate side up. If it's too firm, it may crack; if too soft, it won't hold its shape. The perfect moment is when it's just firm enough to handle but still flexible. Refrigerate the cake with the disk on top for 30 minutes to set completely. </li> <li class="MethodStepper"> <h4 class="step-title">Step 15</h4> For the drip ganache, place the chopped chocolate in a small bowl. Heat the cream and glucose syrup in a small saucepan until just beginning to simmer. Pour over the chocolate and let sit for 1 minute, then stir until smooth. The glucose syrup gives the ganache a beautiful shine and prevents it from setting too firm. Allow to cool until it reaches 32-35°C (90-95°F) - at this temperature it will drip beautifully without running too quickly. </li> <li class="MethodStepper"> <h4 class="step-title">Step 16</h4> Remove the cake from the refrigerator. Pour or pipe the drip ganache around the top edge of the chocolate disk, allowing it to drip down the sides naturally. Fill in the top with the remaining ganache. The chilled cake will help set the drips in place and prevent them from running too far. </li> <li class="MethodStepper"> <h4 class="step-title">Step 17</h4> Let the cake set for at least 10 minutes in the refrigerator. When ready to serve, instruct your guests to pull up on the chocolate disk, which will dramatically reveal the dripping chocolate ganache underneath. For the best taste, let the cake sit at room temperature for 20-30 minutes before serving to allow the flavors to fully develop. </li> </ol>